How to Make Seaweed Salad

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How to Make Seaweed Salad

Seaweed salad also known as “Goma Wakame” is commonly found in most Japanese and some Chinese restaurants throughout the world.  Sadly, most of the seaweed salad are usually imported from Asian countries such as China for example.  The ingredients in these imported seaweed salad consists of: Wakame stems, sugar/corn syrup, salt/soy sauce, vinegar, red chili flakes, sesame seeds, sesame oil, agar-agar strips and black mushroom ear (tree ear fungus)

Wakame stems is generally hard to find as most stores do not carry them, so getting them is a challenge.  Despite the challenge, I have decided to use Wakame leaves instead as they are easier to find.  Nevertheless, this recipe is very nutritious and healthy

Ingredients: (Servings: 1-2)
*Wakame: 20 g or .7 oz (dried)
Agar Strips (Kanten): 5 g or .18 oz (dried)
Wood Ear Mushroom: 4 g or .14 oz (dried)
Soy Sauce: 1 1/2 tbsp
Sugar: 1 1/2 tbsp
Vinegar: 1 tbsp
Sesame Seeds: 1/2 tbsp to 1 tbsp
Sesame Oil: 1 tsp
Red Pepper Powder: 1/4 tsp
Carrots: 10 g (optional: for color)
Cherry Tomato: 1 (for garnish)

*Wakame Stems is also an important ingredient in this recipes. Unfortunately, I cannot get my hands on them. If I find it, I will make a new seaweed salad video. If you can find Wakame Stems, add it into this recipe, replace a portion of the Wakame leaves with the stems. The Wakame Stems is thicker and crunchy than Wakame.